Cheesecake with Macaroon Crust Recipe

Instead of the standard graham cracker crust, this lush cheesecake is set on a macaroon crust made of coconut, egg whites and sugar. Pineapple pairs beautifully with it, but if you prefer, strawberries are a great substitute.

Total Time: 1:30

Prep: 0:25

Level:
Moderate

Serves:
12

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Ingredients

4 large eggs

3/4 c. granulated sugar

2 c. sweetened flaked coconut (1/2 of 14-oz package)

1 lime

3 package cream cheese

¾ c. sour cream

1 tbsp. potato starch

2 tsp. pure vanilla extract

1 pineapple

Directions

Heat oven to 375°F. Coat a 9-in. springform pan with cooking spray.

Separate the whites and yolks from 2 eggs, placing the whites in a medium bowl and the yolks in a small bowl. Add 1 Tbsp sugar to the whites and whisk until frothy; mix in the coconut. Spread the mixture on the bottom of the pan and bake until golden brown, 25 to 30 minutes; cool for 15 minutes. Reduce oven to 325°F.

Meanwhile, zest and juice the lime (you should get about 2 tsp zest and 2 Tbsp juice) and set aside. Using an electric mixer, beat the cream cheese, sour cream, potato starch, lime juice, vanilla and 3/4 cup of the remaining sugar in a large bowl until smooth. Beat in the reserved egg yolks and remaining 2 eggs one at a time. Spread the mixture on top of the crust and bake until edge is set and center still wobbles slightly, 35 to 40 minutes. Let the cheesecake cool completely in the pan, then refrigerate u

Meanwhile, in a bowl, toss the pineapple with the lime zest and remaining 2 Tbsp sugar (refrigerate if not serving within 1 hour). Serve the cheesecake with the pineapple mixture.

Tips & Techniques

This gluten-free recipe uses potato starch, which is kosher for Passover. If using such products isn’t a concern, you can substitute cornstarch.